DEAR HELOISE: What are the differences among tomato sauce, puree and paste, and what is the best use for each? — Rhonda M., El Paso

Tomato sauce has a smooth, uniform texture and mild flavor. It’s typically added to meals like spaghetti and lasagna, or soups, chili and stews.

Tomato puree usually has a chunkier texture than tomato sauce, so it is used in dishes where a strong tomato flavor is desired, like meatloaf.

Tomato paste generally is thinned with wine, broth or water. Just a small amount added to soups, chili and stews gives tomato flavor while helping to thicken the stock.

Experiment with all types for tomato flavor in your recipes. — Heloise

P.S.: When these items are on sale, I stock up and buy several cans to have on hand for a quick soup.

DEAR HELOISE: I purchased a bay leaf plant about 16 years ago from my local nursery. It was about 5 inches tall, and now is over 5 feet tall. I keep it in the house through the winter. In the spring, when I’m sure the temps will not drop below 50 degrees at night, I put it on my back deck.

I have not had to purchase bay leaves for at least 10 years now. Every fall, I trim the plant back, let the leaves dry and then store in a jar. It’s been a fun plant to grow, and it has become a great conversation piece. — Suzanne, Omaha, Neb.

DEAR HELOISE: If you choose to use chopsticks at dinner in a Chinese restaurant, bring them back home instead of leaving them to be thrown out. They come in handy as stakes for indoor plants. — Christine R., via email

You know one of my tricks. I’m sure there are plenty of other uses for chopsticks. — Heloise

DEAR HELOISE: Is there a way to turn regular flour into self-rising flour? — Tina D., Orlando, Fla.

There sure is, and it is simple. Just mix 1 cup all-purpose flour with 11/2 teaspoons baking powder and 1/2 teaspoon table salt. This will be equal to 1 cup of self-rising flour. — Heloise

HELOISE is a syndicated columnist with King Features Syndicate, P.O. Box 795000, San Antonio 78279-5000, fax 210-HELOISE.